Super-thick, super-chewy udon noodles are definitely best paired with crunchy, crisp tempura. It’s a classic combination in Japan, which can be easily made at home, totally from scratch and without additives! Actually, udon making is a fun and family-friendly activity as it is made, not by hand, but by foot! The dough is very tough so homemade udon is often kneaded by stomping on it with your feet.
In this Udon Making Class with Tempura, you’ll learn how to make udon noodles totally from scratch and fry up some crispy tempura to go with those thick, chewy noodles. Using seasonal ingredients, you’ll make chilled udon in the summer or hot udon in the winter. The tempura will consist of the freshest ingredients, like shrimp, chicken, fish, sweet potato, Japanese squash (kabocha), and Japanese eggplant. To go with your meal, choose between a glass of raw sake or an award-winning plum wine (if you’re over the legal drinking age of 20 years old), or have sweet koji pudding with brown sugar syrup and Japanese green tea.
One water bottle
Borrow an apron and cooking tools
All ingredients are provided
Recipes to take home
Meeting Point and Meeting Time
The meeting location is at Chitose Funabashi Station (Odakyu Line). The host will meet you by the red postal box outside of the ticket gate and will walk you to the cooking class location (an 8-minute walk from the station).
The cooking instructor has a 12-year-old chihuahua named Colin at her house to welcome you! He will stay in another room during the cooking class, but he is very friendly and sweet.